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प्रश्न
How is milk converted into curd? Explain the process of curd formation.
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उत्तर
The LAB bacteria grows in milk and convert it into curd, thereby digesting the milk protein casein. A small amount of curd added to fresh milk as a starter or inoculum contains millions of Lactobacilli, which under suitable temperature (< 40°C) multiply and convert milk into curd. Curd is more nutritious than milk as it contains a number of organic acids and vitamins.
संबंधित प्रश्न
Find out the role of microbes in the following:
Single cell protein (SCP)
Answer the following question:
Why does 'Swiss Cheese' develop large holes?
Write short notes on the following:
Brewer's yeast
A small amount of curd added to the milk to initiate the curdling is called
Name a microbe used for the production of Swiss cheese.
Read the passage given below carefully and answer the questions that follow:
|
The bacterium Bacillus thuringiensis serovar israelensis (Bti) is commercially prepared in various formulations such as liquid, water dispersible granules, powders, and pellets. It is used as a larvicide all over the world due to its ability to produce a toxic protein that primarily targets the larvae of mosquitoes. In Sweden, Bti has been applied on a large scale in the form of commercially available granular formulation Vecto Bac G (Valent BioScience, USA). The applications have taken place in the lower Dalalven River Area to control mass outbreaks of the floodplain mosquito Aedes sticticus. |
- Why does the toxic protein kill the insects but not the bacterium?
- Can the formulation Vecto Bac G be used to eliminate the species of mosquito referred to above? Why?
Which of the following microbes is NOT involved in the preparation of household products?
- Aspergillus niger
- Lactobacillus
- Trichoderma polysporum
- Saccharomyces cerevisiae
- Propionibacterium sharmanii
Choose the correct answer from the options given below:
Which lactic acid bacteria are primarily responsible for converting milk into curd?
Which microorganism is used in bread dough fermentation to produce carbon dioxide?
What is the characteristic compound in yogurt that is linked to its flavour?
